Recipe | Vegan Coconut, Quinoa and Red Lentil Dahl


At the moment, this is one of my favourite meals to cook on those days where you’re feeling the effects of busy, city, student life and in need of a bit of comfort food. This recipe is also great because it’s actually easier to make it in bulk and then you can box it up and freeze extra portions to help yourself too whenever you want. Because of the spices in this recipe, it actually tastes even better over the next few days! The side of garlic tear ‘n’ share is an all round genius idea from Jamie Oliver. Another plus side of this recipe is the fact it’s vegan*, even the garlic bread…


For the dahl

  • 1 tin of coconut milk
  • 1 tin of chopped tomatoes
  • 1 1/2 tin-ful of water
  • 1/2 red onion, diced
  • 2 tsp garlic powder
  • 1 tsp ginger powder
  • 2 tbsp cumin
  • 1tbsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp chilli flakes
  • 2 cups red lentils
  • 1 cup tri-colour quinoa
  • 2 cups fresh spinach
  • Salt and pepper
  • Fresh coriander
  • *Feta Cheese (For your non plant-based boyfriend…rolls eyes)

For the Garlic Bread

  • 3 tsp Garlic powder
  • 3 tbsp Garlic puree
  • 2 tbsp Sunflower spread
  • 2 tbsp Olive oil
  • 2 tsp salt & pepper
  • 2 tsp mixed herbs (Would have used parsley if i’d remember to get it from the shop lol)
  • 2 cups White bread flower
  • 1x Yeast sachet


  • Start off by making your bread dough using the flour and yeast, remember to use olive oil and salt to bind and knead the dough together
  • Line a baking tray with parchment and separate the dough into portions of the same size
  • Organise the balls of dough in rows of 3 so they’re all just about touching
  • Clingfilm and leave it until it’s time to put it in the oven
  • In a bowl, mix your sunflower spread, olive oil, salt, pepper, garlic puree, garlic powder and herbs and again clingfilm and leave it
  • Next heat your oil in a large non-stick powder, add the diced red onion
  • Add the coconut milk, chopped tomatoes to the pan and bring to the boil
  • Add the spices, lentils, quinoa and water to the pan and simmer for 40 mins checking and stirring every 10 minutes
  • Pre-heat your oven ready for the bread to go in, and in the meantime pour the garlic mixture all over the dough balls
  • Put the bread into the oven, checking it every 10 minutes, turning down the heat if necessary
  • once both the dahl and garlic bread has cooked remove from the heat to sit
  • At this point, you can add your fresh spinach to the dahl and it will begin to wilt
  • Serve up in a large bowl and sprinkle a really good handful of fresh, chopped coriander over the top
  • Transfer the tear’n’share to a chopping board and voila!



A x


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